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Ancho Pepper-Cherry Sauce
Ancho Pepper-Cherry Sauce
0 Reviews
From: EatingWell Magazine, January/February 2019
This tangy, sweet-and-spicy take on barbecue sauce has a nice balance of vinegar, sweetness from the cherries and spice from the chili powder. Try it with pork tenderloin or steak.
- By: Pam Lolley
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup pitted cherries (fresh or frozen)
- ½ cup finely chopped sweet onion
- ½ cup cider vinegar
- ⅓ cup ketchup
- 3 tablespoons dark brown sugar
- 3 tablespoons water
- 1 teaspoon minced garlic
- ¾ teaspoon ancho chile powder
- ½ teaspoon ground cumin
- 1 tablespoon butter
- ½ teaspoon salt
Preparation
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Prep
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Ready In
- Combine cherries, onion, vinegar, ketchup, brown sugar, water, garlic, chile powder and cumin in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until the onion is tender, 15 to 20 minutes.
- Transfer the mixture to a blender. Remove the center piece of the lid (so steam can escape) ; secure the lid and place a towel over the opening. Process until smooth, about 30 seconds. Add butter and salt; process until smooth.
- Serving size: 2 tablespoons
- Per serving: 54 calories; 2 g fat(1 g sat); 0 g fiber; 10 g carbohydrates; 0 g protein; 4 mcg folate; 4 mg cholesterol; 9 g sugars; 7 g added sugars; 264 IU vitamin A; 1 mg vitamin C; 12 mg calcium; 0 mg iron; 233 mg sodium; 72 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ fat, ½ other carbohydrate
